CREAMY LEMON PARMESAN CHICKEN RECIPE
This creamy lemon parmesan chicken recipe is easy, fancy, and done in just 20 minutes -- perfect for a quick chicken dinner or meal prep!
Provided by Maya Krampf
Categories Main Course
Time 20m
Number Of Ingredients 10
Steps:
- Pat the chicken breasts dry with paper towels. Season both sides with salt and pepper.
- Heat olive oil in a large cast iron pan (I like this enameled cast iron one) over medium-high heat. Add the chicken and sear for 4-8 minutes per side, without moving, until browned and almost done (internal temperature should reach 160 degrees F). Remove to a plate and cover with foil to keep warm.
- Reduce heat to medium. Add the minced garlic to the pan. Saute for about 1 minute, until fragrant.
- Add the chicken broth, cream, and Italian seasoning, if using. Simmer for 2 minutes.
- Reduce heat to low. Stir in the grated parmesan cheese, until it melts into a smooth sauce.
- Stir in the lemon juice, and adjust amount to taste if desired.
- Return the chicken to the pan. Simmer the chicken in sauce for 1-2 minutes, until hot and completely cooked through (internal temperature reaches 165 degrees F).
Nutrition Facts : Calories 586 kcal, Carbohydrate 4 g, Protein 55 g, Fat 38.2 g, SaturatedFat 4.4 g, TransFat 0.1 g, Cholesterol 156.2 mg, Sodium 1434.6 mg, Fiber 0.4 g, Sugar 2.1 g, ServingSize 1 serving
CREAMY LEMON PARMESAN CHICKEN PICCATA
The ultimate in gourmet comfort food with parmesan cheese, garlic and a creamy lemon sauce, this Creamy Lemon Parmesan Chicken is out of this world.
Provided by Karina
Categories Dinner
Time 30m
Number Of Ingredients 15
Steps:
- In a shallow bowl, combine the flour and parmesan cheese. Season the chicken with salt and pepper; dredge in the flour mixture; shake off excess and set aside.
- Heat 1 tablespoon of oil and 2 teaspoons butter in a large skillet over medium-high heat until butter has melted and pan is hot. Fry the chicken until golden on each side and cooked through and no longer pink (about 3-4 minutes, depending on the thickness of your chicken). Transfer onto a warm plate.
- Add the garlic to the oil in the pan (spray with a light coating of oil if needed) and fry until fragrant (about 1 minute). Reduce heat to low-medium heat, add the broth and cream.
- Bring the sauce to a gentle simmer; season with salt and pepper to your taste; add in the parmesan cheese and capers. Continue cooking gently for about 2 minutes until thicker. (If the sauce is too runny for your liking, add the cornstarch/water mixture into the centre of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately).
- Pour in the lemon juice, allow to simmer for a further minute to combine. Add the chicken back into the pan, allow to simmer gently in the sauce for about a minute to soak up all of the flavours in the sauce.
- Serve with the sauce over pasta, steamed vegetables, zucchini noodles or rice. Top with extra capers to garnish, lemon slices and parsley.
Nutrition Facts : Calories 208 kcal, Carbohydrate 8 g, Protein 18 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 51 mg, Sodium 933 mg, Sugar 1 g, ServingSize 1 serving
LEMON PARMESAN CHICKEN WITH ARUGULA SALAD TOPPING
Steps:
- Combine the flour, 1 teaspoon salt, and 1/2 teaspoon pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs, the 1/2 cup grated Parmesan cheese, the lemon zest and thyme, and set aside.
- Pound the chicken breasts between two sheets of parchment paper until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin.
- Coat the chicken breasts on both sides with the prepared flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
- Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts.
- Place the arugula in a large bowl. In a 1-cup glass measure, whisk together the 1/4 cup lemon juice, 1/2 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour enough dressing on the arugula to moisten. Toss well.
- Pile some arugula on top of each hot chicken breast. With a very sharp knife or a vegetable peeler, shave the chunk of Parmesan into large shards and arrange them on top of the arugula.
CREAMY PARMESAN LEMON CHICKEN
Juicy garlic lemon chicken breasts cooked in creamy Parmesan sauce is an easy, delicious dinner recipe perfect served with pasta.
Provided by Alida Ryder
Categories Dinner
Time 20m
Number Of Ingredients 13
Steps:
- Place the chicken breasts in between to sheets of parchment paper or plastic and flatten out to approximately 1cm/half inch with a rolling pin or a meat mallet.
- Drizzle over the olive oil and season on both sides with the oregano, paprika, salt and pepper. Rub in the spices.
- Heat a large pan over high heat. Add the chicken and allow to cook for 2-3 minutes per side until golden brown on both sides. Remove and set aside.
- To make the sauce, add the olive oil and garlic to the pan and cook for 30 seconds. Pour in the cream and lemon juice. Bring to a simmer then add the Parmesan and season to taste.
- Add the chicken back in, reduce the heat and allow to cook for 5-7 minutes or until the chicken is cooked through and the sauce has reduced slightly.
- Season, garnish with parsley and serve.
Nutrition Facts : Calories 209 kcal, Carbohydrate 2 g, Protein 26 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 97 mg, Sodium 593 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
LEMONY PARMESAN CHICKEN
If you like tender, juicy Parmesan-crusted chicken breasts in a golden-brown white wine and lemon sauce, you'll probably like this. A lot.
Provided by My Food and Family
Categories Home
Time 27m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Mix bread crumbs and cheese in large resealable plastic bag. Moisten chicken pieces with water; add to bag, one piece at a time. Close bag and shake gently until chicken is evenly coated. Set aside.
- Heat oil in large skillet on medium heat. Add chicken; cook 6 to 7 min. on each side or until browned on both sides and cooked through (170°F). Remove chicken from skillet, reserving drippings in skillet. Place chicken on serving platter; cover to keep warm.
- Add wine and lemon juice to drippings in skillet; stir to loosen browned bits from bottom of skillet. Cook on medium-high heat 2 to 3 min. or until sauce is golden brown, stirring frequently. Serve spooned over the chicken.
Nutrition Facts : Calories 250, Fat 12 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 75 mg, Sodium 230 mg, Carbohydrate 5 g, Fiber 0 g, Sugar 0 g, Protein 28 g
LEMONY PARMESAN CHICKEN
Not your traditional Parmesan Chicken. Very savory and delicious, easy to make with items you probably already have on hand, and very quickly done. Modified a bit from original recipe found at Kraft Foods. This is a keeper at our house. Great hot for dinner, and leftovers are great even cold chopped and tossed in a salad or a wrap.
Provided by Chef DNA1611
Categories Chicken Breast
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix bread crumbs, parmesan cheese, and seasoning salt in large resealable plastic bag.
- Moisten chicken pieces with water, add to bag, one piece at a time.
- Close bag, shake gently until chicken is evenly coated.
- Set aside.
- Heat oil in large skillet, on medium heat.
- Add chicken, cook 6-7 minute on each side or until browned on both sides and cooked through (170º F).
- Remove chicken from skillet and cover to keep warm, reserve drippings in skillet,.
- Add wine and lime (or lemon) juice to drippings in skillet, stir to loosen browned bits from bottom of skillet.
- Cook on med-hi heat 2-3 min or until sauce is golden brown, stir frequently.
- Serve spooned over the chicken.
Nutrition Facts : Calories 373.4, Fat 15.2, SaturatedFat 3.5, Cholesterol 110, Sodium 316.1, Carbohydrate 8.5, Fiber 0.5, Sugar 1, Protein 45.4
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